Category Archives: Main Dish

by | June 18, 2012 · 7:39 am

Pork Chops with Cherry Saison Relish

It’s hard for me to resist the bags of ruby red cherries that abound this time of year. Even though they can be a pain to eat, I’m a sucker for the sweet-tart flavor. To amp up our standard grilled pork chops over the weekend, I put together this easy but complex cherry saison relish using items I had on hand, including a home brewed Belgian saison ale. Sweet, tart, savory and a touch spicy thanks to a sprinkle of chipotle, it has everything you could want in a summer sauce.

Pork Chops with Cherry Saison Relish
serves 2
1/3 C chicken stock
1/3 C Belgian saison ale (or wheat beer)
2 Tbsp stone ground mustard
2 tsp brown sugar
1 tsp corn starch
small pinch chipotle powder (optional)
kosher salt
fresh cracked black pepper

Remove stems and pits from cherries. Roughly chop cherries and transfer to a saute pan. Begin to heat on medium heat. Add chicken stock and saison ale to cherries, whisking to combine. Whisk in corn starch, brown sugar and mustard so that there are no clumps and let simmer until mixture reduces and begins to thicken, about 5-7 minutes. Reduce heat to low and add chipotle powder. Whisk well and let mixture continue to reduce and stay warm while your chops are being grilled.

Season chops on both sides with kosher salt and black pepper. Grill chops on raised rack of grill at 400 degrees for about 5-6 minutes per side based on thickness. Top chops with cherry sauce.

Recipe for sauce can be increased to support more chops and could also be paired with chicken.

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by | May 7, 2012 · 8:08 am

Thai Venison Noodle Salad

I’ve mentioned many times that I’m always looking for new ways to use the wild game the hubs brings home, especially venison and especially ground venison. In general there are only so many things to be done with ground meat and I’ve pretty much tried them all in some form or another.

So lately I’ve been steering into totally new venison directions with Asian flavors like curry or this Thai inspired dish. Using the venison and beefing up (pardon the pun) the vegetables from the original recipe made this a light but filling meal and a good detour from the standard venison tacos and chili.

Thai Beef (or Venison) Noodle Salad
adapted from Food & Wine
Serves 4
1 lb ground venison or beef
1/2 C chopped sugar snap peas
2 carrots, chopped
1 cucumber, julienned
3 scallions
1 inch piece ginger
2 cloves garlic
1 jalapeno, seeded and minced
1/8 C fish sauce
1/8 C soy sauce
1 Tbsp lime juice
1 Tbsp olive oil (if using venison)
2 1/2 Tbsp sesame oil
2/3 package angel hair noodles
2 Tbsp fresh mint, finely chopped
sriracha to taste

In a large saute pan, add begin cooking ground beef or olive oil and venison over medium heat. When meat begins to brown, add garlic, ginger and jalapeno and cook for 1-2 minutes until they begin to become aromatic. Add the snap peas and carrots and continue cooking until meat is nearly cooked through.

Meanwhile, bring a large pot of water to a boil. Once boiling, salt well and add angel hair noodles. Cook according to package instructions.

Add 2 Tbsp sesame oil, soy sauce, fish sauce and lime juice to meat and vegetable mixture. Stir and reduce heat to low and let flavors simmer for 2-3 minutes.


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by | April 25, 2012 · 7:39 am

Cranberry Pecan Chicken

I love meals that can be assembled quickly and then slowly cook away in the oven. This Cranberry Pecan Chicken recipe is one of those easy dishes. A good friend of mine made it for a dinner party and I was so impressed with the combination of the sweet and savory flavor of the dish. Turns out it can be assembled in about 5 minutes, but still looks quite impressive when complete.

Cranberry Pecan Chicken

3-4 chicken breasts
1 can whole cranberry sauce
1 packet onion soup mix
1 cup chopped pecans
1 cup french or Catalina dressing

Preheat oven to 350 degrees. Place your chicken breasts in a large baking dish and spoon whole cranberry sauce over the chicken. Next, sprinkle the onion soup and pecans over the chicken and finish by drizzling the dressing over the whole dish.

Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes or until chicken breasts are cooked through.

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by | April 18, 2012 · 2:12 pm

Beef Taquitos

My family loves to have a hearty meal on Sunday and we often find ourselves craving Pot Roast, especially in the winter months.  We always seem to have lots of leftover roast and I wanted to create a recipe to use up the meat.  I made these one day and my husband was in love with them.  They are a quick and easy way to use up left over beef and also freeze very well.

Beef Taquitos

3 cups cooked and shredded Pot Roast, chopped into small pieces
1 tsp garlic powder
½ tsp cumin
½ tsp coriander
1 tsp chili powder
1 Tbsp fresh lime juice
1 ½ cups shredded mozzarella or pepper jack cheese
6 inch flour tortillas, about 15 or 20

Combine with left over beef roast with the seasonings and lime juice.  Mix in cheese until evenly distributed.

Place about ¼ to 1/3 cup of the mixture down the center of your tortilla.  Roll up and place seam side down on a baking sheet.  Mist with cooking spray or brush with olive oil and then sprinkle with kosher salt.

Bake at 425 for 15-20 minutes or until golden brown the filling is hot.

These also freeze very well.  Simply place taquitos in a freezer bag before misting with spray and baking.  When you would like to make them, just pull them out of the freezer mist with spray or brush with olive oil, salt and bake.   You might need to add a few extra minutes to the baking time, but the will come out of the oven incredibly delicious.

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by | April 2, 2012 · 7:30 am

Byerly’s Wild Rice Soup

Maybe it’s the Minnesota in me but I have a soft spot for wild rice soups. Growing up we used to frequently have this homemade Wild Rice Soup, adapted from the cafe/deli version served at Twin Cities gourmet grocer, Byerly’s.

It came to me via my mom via her friend and I’ve slightly modified it to my liking so it’s strayed from the actual Byerly’s recipe I’m sure but it’s certainly a great stand in. It’s great for a hearty weekend supper or even a casual dinner party.

Byerly’s Wild Rice Soup
6 Tbsp butter
1/2 onion, minced
6-8 Tbsp flour
6 C low sodium chicken broth
4 C cooked wild rice
8 oz ham steak, minced
1 pkg mushrooms, chopped
1 C carrots, grated
1/2 C sliced almonds
2 C half & half (or 1 C half & half, 1 C milk)
4 Tbsp cooking sherry
2-3 tsp salt (to taste)

In a large pot, cook wild rice according to package instructions. Wild rice takes about 40-50 minutes to cook, so you’ll need to account for this time. Rice can be slightly al dente but should be mostly cooked.

In a stock pot, melt butter over medium heat and saute onion until onion is tender. Slowly whisk in flour to thicken, adding small amounts of the chicken broth if needed to create a thick roux and prevent from burning. Gradually add remaining stock, whisking until smooth. Stir in cooked rice, ham, mushrooms, carrots and almonds and bring to a boil. Season with salt, adding 1 tsp at a time until flavors pop. Simmer for 10 minutes. Add half & half and sherry and stir to combine. Season with additional salt if needed. Simmer for 1-2 hours.

Byerly's Wild Rice Soup

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by | March 28, 2012 · 8:54 am

Freezer Friendly Meals

I have always been a fan of freezer friendly meals.  On busy nights, there is nothing better than being able to pull a homemade meal out of the freezer and simply heat it up.  With a new baby on the way, I have started spending my weekends cooking and freezing meals and treats for those busy days and long nights ahead.

I prefer to freeze meals that are precooked and simply need to be reheated before serving.  One meal that I have found freezes and reheats very well is Slow Cooker Apricot Chicken.  It is a recipe that is easy to double and is also something that my whole family enjoys.  I also like to make a large batch of rice and freeze in individual bags to serve alongside the chicken.  That way, all I need to do is take about 10 minutes to reheat and make a vegetable or whip up a quick salad.

Another meal that I have found freezes well is meatloaf. I prefer to make smaller meatloaves that are just the right size for dinner for my family. You can really use any meatloaf recipe that you like, but my favorite is a very basic meatloaf with a hint of a surprising ingredient – brown sugar! This recipe can also easily be doubled.

Basic Meatloaf

1/2 cup milk
¾ cup cracker crumbs (I use saltine crackers)
½ cup ketchup
½ cup finely chopped onion
½ tsp black pepper
1 egg beaten
1-2 Tbsp Brown Sugar
1 lb lean ground beef

Mix all of the ingredients together in a bowl, leaving out the ground beef. Add the meat and mix with your hands until just combined. On a foil lined cookie sheet, shape the meat into 2 medium size loaves. Bake at 350 or for about 45-55 minutes until fully cooked. Top with ketchup for the last 10 minutes of cooking if desired.

Let the meatloaves cool and then wrap them in surran wrap, place them in a freezer safe bag and stick them in the freezer. When I am ready to use, I just thaw them overnight in the refrigerator and then reheat in the microwave or oven. I like to freeze mashed potatoes in separate bags for a quick and easy side. Again, just thaw overnight or pull right out of the freezer and reheat!

With a little planning, I was able to prepare 6 full meals for busy days ahead.  Next time you are taking time to cook a meal, considering doubling the recipe and freezing the leftovers for another day.  It is a small step that can save you a lot of time.

Stay tuned for other freezer friendly recipes!

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by | March 23, 2012 · 8:00 am

Hot Ham and Swiss Sliders

It’s March Madness! This time of the year I am always looking for a good appetizer or meal to serve to a large group. I served these hot ham and swiss sliders during the first round of the tournament. I got the recipe after two entire pans were gobbled down in minutes at a family gathering awhile back. They are delicious and easy to prepare ahead of time so you won’t miss any of your need-to-watch games. The sauce on top creates a sticky, sweet flavor that mixes perfectly with the salty ham and creamy swiss.

In a tournament of sandwiches, these would definitely make it to the final four.

Hot Ham and Swiss Sliders
Makes 24 sliders

1 lb. deli ham (I used ham off the bone)
1 lb. swiss cheese
24 King’s Hawaiian Rolls (2 packages)
1 stick butter, unsalted
1/2 C brown sugar
1 TBSP worchestire sauce
1 TBSP mustard
1 TBSP poppy seeds

Line a rimmed baking sheet with aluminum foil. Spray with cooking spray. Slice the buns in half and place on baking sheet. (I was able to squeeze all 24 on one baking sheet) Place one piece of ham and 1/3 slice of cheese (depending on the size) on each bun.

In microwave or on stovetop, melt butter. Add brown sugar, Worchestire, mustard and poppy seeds. Spoon mixture over the top of each bun, coating with mixture. Allow to sit for 30-60 minutes – do not cover!

Preheat oven to 350. Bake for 30 minutes. Serve warm.

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by | February 27, 2012 · 7:45 am

Lighter Blackened Chicken Alfredo

I used to always shy away from alfredo sauces. Even though I’m not usually a calorie counter, I just couldn’t bring myself to choose the fatty, rich alfredo when I enjoy a healthier tomato-based sauce just as much. However, a few months ago I came across a “lightened up” version of alfredo in Food Network Magazine and I couldn’t resist.

Now I’ve modified this from their version so I can’t be sure on the exact cal counts, but by using skim milk, low fat cream cheese and tangy parmesan (which is naturally a lower fat cheese), you significantly reduce calories and fat without sacrificing the luxurious alfredo texture or flavor. Pair it with some spicy blackened chicken and you won’t go back to the standard version.

“Lighter” Pasta Alfredo
adapted from Food Network Magazine
2 Tbsp butter
1 garlic clove, minced
1 Tbsp flour
2 oz reduced fat cream cheese
3/4 C skim milk
1/4 C half and half
2/3 C parmesan cheese, finely shredded
freshly cracked black pepper
1 box pasta

Add water to a large pot and bring to a boil. Reduce heat and add pasta of your choice, along with a generous sprinkle of salt, and cook pasta according to box instructions to al dente.

In a small sauce pan, melt butter over medium heat. Add garlic and saute lightly. Next, whisk in flour. Slice cream cheese into small chunks and add to pan. Add liquids and continue whisking until cream cheese is whisked smooth. Whisk in parmesan cheese and reduce heat. Let cheese continue melting and thickening slightly while you finish your pasta and chicken. Finish with a sprinkle of freshly cracked pepper.

Blackened Chicken Tenderloins
slightly adapted from This Week for Dinner
1 lb chicken tenderloins
1 Tbsp olive oil
1 tsp paprika
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp onion powder
1/4 tsp black pepper

Combine spices in a shallow bowl. Meanwhile, heat olive oil in a grill pan over medium-high heat. Dip tenderloins in spices, lightly coating and transfer to your pan. Sear on the first side for 4-5 minutes. Use a tongs to flip and sear on the other side for another 4-5 minutes. Use a meat thermometer or slice one piece of chicken in its thickest part to check doneness. If chicken is not fully cooked through, reduce heat slightly and continue cooking for another few minutes.

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by | February 22, 2012 · 8:27 am

Sweet Pork Tostada

Last week I made a pork shoulder using my favorite recipe for Sweet Pork and ended up with tons of left overs that I used throughout the week.  I usually use it to make pork quesadillas or burritos, but wanted to try something different.  So, I whipped up this Sweet Pork Tostada and my husband declared it as one of the best things I have ever made.  This recipe is a winner.

Sweet Pork Toastada

2 cups prepared Sweet Pork 
2 cups cooked white rice
1 cup cooked black beans
1 cup cooked corn
shredded lettuce
shredded cheese
sour cream
4 flour tortillas
butter

Start by buttering both sides of the flour tortillas.  Grill in a medium pan until crisp on both sides.  Repeat with each tortilla until you have 4 crispy, golden tortillas.

Place each tortilla on a plate and layer with the rice, heated sweet pork, corn, black beans, shredded lettuce and cheese.  Drizzle with sour cream (mix sour cream with a little milk if you would like in order to make it easier to drizzle).

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by | February 17, 2012 · 8:00 am

Baked Fish Sticks

My husband has never been much of a fish eater. This has always made me sad. While I had little room to complain being the non-chocolate eater that I am, I was thrilled when he decided to dub 2012 – “The Year of the Fish.” Eating fish is healthy (how are those New Years resolutions coming?), can be cost effective if you buy the right variety (again with the resolutions), and expands your horizons. I eased into this new year of the creatures of the sea with something light and simple, fish sticks. Not the nasty fish sticks dunked in tartar sauce that you get from the frozen food aisle, but homemade baked tilapia fish sticks.

I near ran around the room singing when my hubby went for seconds AND my finicky toddler piled these down in no time. This is a fast meal to prepare. The fish bake up really quickly, you just need to be willing to get your hands a little dirty in some dunking.

Baked Fish Sticks

3/4-1 lb fresh tilapia
1/4 C flour
2 egg whites
1 TBSP lemon juice
1 C crushed corn flakes
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper

Preheat your oven to 425 degrees. Line a baking sheet with tin foil and spray with cooking spray.

In a shallow bowl, beat egg whites and lemon juice. Place flour in a shallow bowl. In another shallow bowl, add cornflakes and all spices. Mix together. Cut tilapia into 1 1/2 inch thick strips and about 4-6 inches in length.

On at a time, dredge tilapia pieces in flour. Dip in egg white mixture to coat and cover with cornflake mixture. Set on baking pan. Repeat until finished.

*Warning: toddlers and flour are a messy combination

Bake fish sticks at 425 for 10-12 minutes or until coating looks slightly crisp.

Serve with favorite dipping sauce.

These are delicious with a honey mustard dipping sauce. I’ve also eaten them with the Marzetti’s Otria Greek Yogurt Dips leftover from my December post. Equally delicious!

Cheers to 2012 – the Year of the Fish!

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